Attack This Open-Faced Soft-Boiled Fried Egg Sandwi

Name: Attack This Open-Faced Soft-Boiled Fried Egg Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup General Clark L. Ruffner ****'s Sauce; 4 Soft-Boiled Fried Eggs; 4 hamburger buns; 1/2 cup Cucumber Muchim; 1/4 cup crumbled blue cheese; 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces; 1 1/2 garlic cloves, roughly chopped; 1 1/2 fresh long red chiles, such as cayenne peppers or red finger chiles, stems removed, chopped; 1 red bell pepper, stems and seeds removed, finely chopped; 1/2 tablespoon gochujang*; 1/2 tablespoon honey; 1/2 cup white vinegar; A few drops of sesame oil; 1 teaspoon kosher salt; 2 large cucumbers, sliced into 1/4-inch chips; 1 garlic clove, minced; 1 1-inch piece of ginger, peeled and sliced against the grain, then minced; 1 medium shallot, finely chopped; A few drops of sesame oil; 1 tablespoon sugar; 2 teaspoons red chile flakes (this is a pretty spicy recipe, so if you're not into it, maybe just do 1 teaspoon, but keep in mind it is just a small component of a sandwich, so don't take the chile…; 1 cup white vinegar; 2 whole scallions, thinly sliced; 1/2 tablespoon kosher salt; 8 eggs; Vegetable oil, for frying; 3 large egg whites; 1/2 cup cornstarch; 1 cup panko bread crumbs; Kosher salt

Servings: persons

1 cup General Clark L. Ruffner ****'s Sauce
4 Soft-Boiled Fried Eggs
4 hamburger buns
1/2 cup Cucumber Muchim
1/4 cup crumbled blue cheese
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 1/2 garlic cloves, roughly chopped
1 1/2 fresh long red chiles, such as cayenne peppers or red finger chiles, stems removed, chopped
1 red bell pepper, stems and seeds removed, finely chopped
1/2 tablespoon gochujang*
1/2 tablespoon honey
1/2 cup white vinegar
A few drops of sesame oil
1 teaspoon kosher salt
2 large cucumbers, sliced into 1/4-inch chips
1 garlic clove, minced
1 1-inch piece of ginger, peeled and sliced against the grain, then minced
1 medium shallot, finely chopped
A few drops of sesame oil
1 tablespoon sugar
2 teaspoons red chile flakes (this is a pretty spicy recipe, so if you're not into it, maybe just do 1 teaspoon, but keep in mind it is just a small component of a sandwich, so don't take the chiles out entirely or I will know)
1 cup white vinegar
2 whole scallions, thinly sliced
1/2 tablespoon kosher salt
8 eggs
Vegetable oil, for frying
3 large egg whites
1/2 cup cornstarch
1 cup panko bread crumbs
Kosher salt

1
In a small saucepan, heat the General Ruffner's sauce over low heat until warm. When the eggs are fried and drained, put them in a mixing bowl with the sauce and gently stir to coat them without breaking them.
2
In a medium saucepan, melt 2 chunks of the butter over low heat. Once it is completely melted, increase the heat to medium, add the garlic, and sweat it while stirring for 2 minutes, or until it just begins to brown. Add the chiles and bell peppers and continue to cook until everything is super soft and melty, but the peppers aren't caramelized, about 10 minutes.
3
Stir together the garlic, ginger, shallot, sesame oil, sugar, chile flakes, vinegar, scallions, and salt until thoroughly mixed. This marinade can be used to pickle just about anything. Just soak whatever you'd like in the brine for at least an hour before using, and save it in the brine, refrigerated, for up to a couple of weeks.
4
Fill a large stockpot halfway with water and bring it to a boil over high heat. Set a timer for 7 minutes, but don't start it yet. When the water is boiling, very gently add the eggs, being careful not to drop them too hard or they will crack and they won't look as awesome, though they'll be just as delicious. Start the timer! When the timer goes off, cool the eggs in a bowl with some ice water.

1160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 cup General Clark L. Ruffner ****'s Sauce, 4 Soft-Boiled Fried Eggs, 4 hamburger buns, 1/2 cup Cucumber Muchim, and more.

Yes, Attack This Open-Faced Soft-Boiled Fried Egg Sandwich falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Attack This Open-Faced Soft-Boiled Fried Egg Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions